Description
Cheese enchiladas with a spicy chocolate sauce.
Ingredients
- FOR THE SAUCE:
- 100 Dried Arbol Chile Peppers
- 8 cups Water
- 2 cloves Garlic
- 1 Tablespoon Vegetable Oil
- ½ pieces (about 3 Oz. Tablet) Abuelita Chocolate
- 3 Tablespoons Cornstarch
- Salt To Taste
- FOR THE ENCHILADAS:
- Vegetable Oil, As Needed
- 30 Corn Tortillas
- 5 cups Shredded Mozzarella Cheese
- 1 White Onion, Diced
- Fresh Cilantro And Avocado, For Garnish (optional)
Preparation
Bring the peppers and water to a boil over medium heat. Cover and let simmer for about 15 minutes.
Transfer peppers and about 6 cups of the water from the peppers in a blender. Add garlic cloves and blend for about 1 1/2 minutes.
While blending, heat 1 tablespoon of oil in a pot over medium heat. When oil is hot, strain the blended sauce into the oil. Use a spatula to make sure you get all of the liquid into the pot. Discard the pepper skin and seeds.
Add chocolate to the sauce. Reduce heat to medium low, cover and cook for about 10 minutes or until chocolate is melted.
Mix the corn starch with a little bit of cold water until smooth. Add corn starch to the sauce. Simmer over medium low heat until thickened. Season the sauce with salt to taste. Set the sauce aside.
In a skillet, heat up enough oil for frying. Once oil is hot, fry each tortilla for a few seconds on each side. Don’t let the tortillas get crispy. Drain tortillas on paper towels.
To assemble the enchiladas, in a large bowl, combine shredded mozzarella cheese and onion and mix well to make sure the onion is evenly distributed. Dip a tortilla into the sauce. Grab some cheese and lay it inside of the tortilla. Roll the tortilla up. Repeat until tortillas and cheese are gone.
Heat the enchiladas in the microwave for a little bit to melt the cheese. Garnish with cilantro and avocado if desired. Refrigerate any leftovers.
